Bean and Yogurt Caesar Salad Dressing

Image

CreditAndrew Scrivani for The New York Times

By Martha Rose Shulman

June 9, 2014

Lisa Feldman’s bean and yogurt base is a great solution for a creamy Caesar salad dressing if you don’t like the idea of using a raw egg. Parmesan is added to the mix, and I also use an anchovy fillet, which you can omit if you wish. But the anchovy and the Parmesan are what make this resemble a Caesar dressing.

Total time: About 5 minutes

1 small garlic clove, halved, green shoot removed

1/2 cup cooked white beans, drained and rinsed if using canned beans

1/2 cup whole milk or 2 percent Greek yogurt or regular yogurt

1 ice cube, if using Greek yogurt

1 anchovy fillet

1 teaspoon Worcestershire sauce (more to taste)

1 teaspoon Dijon mustard

1 tablespoon fresh lemon juice

Salt and freshly ground pepper to taste

2 tablespoons extra-virgin olive oil

2 tablespoons grated Parmesan

1. Process garlic in a food processor fitted with the steel blade until minced garlic is adhering to the sides. Stop processor and scrape down sides. Add beans, yogurt, and ice cube and process until smooth. Add remaining ingredients and process until mixture is smooth. Taste and adjust seasoning.

Yield: 1 cup, approximately (about 6 to 8 servings)

Advance preparation: The dressing will keep for about 3 days in the refrigerator.